Tasty recipes from chef Ronit Penso's kitchen

Zucchini Chocolate Cake

It’s not quite clear who was the first to add zucchini to chocolate cakes, but no doubt it was a wonderful idea, as the zucchini give the cake very moist texture and enhances the chocolaty flavor.

If so far you were reluctant to try this unique combination, thinking that the zucchini texture and flavor will be too dominant, you’d be happy to know that it’s hardly noticeable. In fact, anyone who eat the cake without knowing it contains zucchini, will be quite surprised to learn it does.
This easy to prepare “all in one bowl” cake, is loved by all and is an excellent example of homey American baking. If you’re looking for a cake to serve as part of the dessert table on the coming 4th of July’s brunch, it is the perfect choice. The fact it keeps well at room temperature for a few hours, is an added bonus in such events. Baking it in a large pan, as I’ve done here, will give enough portions to feed a crowd. Try it and enjoy.

Notes:
* I find the cake to be sweet enough, but if you prefer a sweeter cake, increase the amount of sugar to 2 cups
* If you don’t have buttermilk, mix 1 cup whole milk with 2 tsp of fresh lemon juice and let it stand for a few minutes until it sours.
* The cake can keep, covered in the fridge, for up to a week, or frozen for up to a month.

1. Preheat the oven to 350F (175C). Line a 12” x 8” (20.5cm x 30cm) pan with baking paper.
2. In a large bowl, whisk together the eggs, sugar, oil, vanilla and espresso powder. Add the buttermilk and whisk again. Add the cocoa powder, flour, baking powder, baking soda and salt, and mix briefly. Switch to spatula and mix in the zucchini and chocolate chips. Pour the batter into the prepared pan.
3. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes up almost dry. The cake should be moist so don’t over bake it.
4. Keep in the pan for 5 minutes before transferring to a rack, to cool to room temperature.
5. The glaze: mix the milk, sugar and cocoa powder in a small pot. Cook over medium- low heat until the sugar dissolves. Add the butter and cook for 1-2 minutes, mixing constantly, until an even glaze is formed. Cool slightly, mix well and spread all over the cake. Let the glaze set before cutting.

Oh, I remember that from days gone by when I had a growing teen-aged boy (and his many friends) who could demolish one of these cakes in a flash. Of course I didn’t tell them there were VEGGIES in it! Didn’t frost it, either.

Thanks for the reminder. We don’t eat sweets much, but this might be a good substitute for the gingerbread that I love, but which takes way too much sour cream and molasses to make a good one. Good for a travel snack.

lol Glad the recipe brought back such fun memories. It is indeed one great way to disguise vegetables!
When not making this for a crowd, I freeze the cut portions (separated on a tray, then placed in a freezer bag). This makes it easier to defrost one or two at a time. You can try this “trick” and see if it works for you. 🙂

Thank you Mary! I’m glad to hear you’re healing and back in the kitchen. I think you’re right about this being chocolate cakes season – as I too already made another chocolate cake, this time with dates in it. I’ve never tried – or heard of – one with mashed potatoes! I will definitely check it out. 🙂

In terms of sweets using zucchini I think I have only made bread but never a cake. I have heard how good it is. I like the “green bits” throughout the cake indicating there is one healthy ingredient at least 🙂

Just wanted to let you know that I made this cake few days ago and what a success it was!! In the past, I made quite few chocolate bakes using zucchini, but this recipe is truly a WINNER! It’s extremely moist, but not soggy; not too sweet, chocolate glaze is beautiful and super shiny. And although the cake looks very rich, I’d say, it’s almost healthy cake(zucchini, buttermilk, oil!).
Thank you very much for such a great recipe!

Thank you Yana, I’m so glad to hear the recipe worked out so well for you.
I too tried quite a few zucchini-chocolate cakes recipes, and little by little came up with this version, which, as you say, is actually quite healthy as well.
Feel free to re-blog the recipe if you like, and thanks again for taking the time to update me. You made my day… 🙂
Best regards,
Ronit